New Mexican Green Chile
Pork Stew & Bacon Pecan Cornbread

Paired with Farmhouse Vineyards - Farm Fresh Sangria

INGREDIENTS

PORK STEW

2 pounds Pederson’s Natural Farms Pork Chops (cut into bite sized pieces)
2 tablespoons Oil
¼ cup Flour
2 teaspoons Salt
1 teaspoon Pepper
1 tablespoon Garlic, minced
1 large Onion, diced
4 cups of Chicken Broth
2 cups of Water
1 (53 oz) can of Pinto Beans (do not drain)
5 small Russet Potatoes, peeled and diced into ½ inch cubes (about 3 cups)
About 2 cups of roasted, peeled & chopped Hatch Green Chilis. (Mild, Medium or Hot)
1 teaspoon Cumin
1 tablespoon dried Oregano

BACON PECAN CORNBREAD

3/4 cup of Milk
1 (8 oz) can Cream Style Corn. 1/4 cup Melted Butter or Oil
2 eggs, beaten
1 ½ cups white, yellow or blue cornmeal
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon of Salt
1 teaspoon Sugar
1 cup Shredded Cheese
3 pieces of Pederson’s Natural Farms Bacon
1 cup of Durham-Ellis Pecan Halves, chopped into fine pieces

STOVE TOP STEW INSTRUCTIONS

Add pork, flour, 1 teaspoon of salt and 1 teaspoon of pepper to a gallon Ziploc bag. Close bag and shake to coat the pork.
Heat oil in a large soup pot over medium-high heat. Add pork and brown on all sides.
Add onion to the pot and sauté for 3 minutes.
Add garlic and sauté 1 minute longer.
Add the rest of the ingredients, except the potatoes, and bring to a boil. Cover and reduce to a low boil. Boil 45 minutes to one hour until pork is tender.
Stir potatoes into the pot and bring to a boil. Cover and reduce heat to low simmer. Cook for 30 minutes longer, until potatoes are tender.
You can let it simmer until ready to serve or turn it off heat and let it sit a couple hours.
Warm it back up before serving.

BACON PECAN CORNBREAD INSTRUCTIONS

Preheat oven to 400* F
If using a muffin tin, grease the muffin tins. If you are using a cast-iron skillet instructions are below
Fry bacon in cast iron skillet until crispy. Reserve the bacon grease and keep the skillet on the stove top over medium heat. When cool, tear into bite sized pieces
In a bowl, stir together the milk, corn, cheese and eggs
In another bowl, whisk together the cornmeal, baking powder, baking soda, salt and sugar
Add wet ingredients to the dry ingredients. Pour the bacon grease into the bowl and mix just until combined. Don’t overmix
Stir in the chopped bacon
If using a muffin tin, fill each cup 2/3’s full of batter. Top each muffin cup with chopped pecan pieces
If using a cast iron skillet, carefully pour batter into hot skillet. Top with pecan pieces
Bake 25-30 minutes until corn bread is golden brown!

MEET PAIGE MURRAY!

@paigedmurray

I’m Paige Murray and I live in Stephenville, TX with my husband Ty Murray (9x world champion cowboy), 3 year old daughter Oakley, and 10 year old bonus son, Kase. We live on the TY Ranch, a 2,800 acre cow/calf operation with 12 great ranch horses.

My husband Ty grew up in New Mexico. He spent the summers in New Mexico and the rest of the year in Arizona as his Dad started race horses and worked at the race tracks in each state. My first trip to New Mexico was with Ty for the PBR Ty Murray Invitational. I was introduced to green and red chiles! I know you won’t believe it but this Carolina girl hung right with the native New Mexicans and devoured the chile. It was addicting. So, I set out to learn to cook New Mexican food.

My mother-in-law taught me a good bit and I read New Mexican cookbooks cover to cover. I love the food and the culture in New Mexico and I didn’t stop working on a recipe until it tasted just right! Green Chile Pork Stew is a staple at any New Mexican restaurant you visit. No recipe is the same.

I made this recipe combining all the things I love in the Green Chile Stew: Pork, Hot Green Chile, Pinto Beans & Potatoes. The pork comes out so tender and the green chile has you going back for more!

Now this Bacon Pecan Cornbread is something special too! It’s absolutely delicious paired with this stew. It’s moist, not crumbly or dry, and the bacon drippings give it the best flavor in the world and the pecans give it such a delicious texture and added taste that will have you soaking up every last drop of stew!

The Farmhouse Vineyards Farm Fresh Sangria was perfect paired with this meal! Sangria already feels so festive and the refreshing taste is a nice balance with the heat of the chiles.